Tender sweet potato cubes in a spiced coconut sauce, with lime for freshness and toasted peanuts for crunch. Serve this vegetarian curry with rice.
Sweet potato gives this curry both texture and a mellow, full-bodied flavour. Cut the tubers into cubes of about two centimetres so they cook evenly and hold their shape as the sauce thickens. Let the sauce simmer gently rather than bringing it to a rolling boil. Coconut milk can become less smooth when boiled vigorously, and the potato will break apart more easily if you cook it for too long. After a quarter of an hour, pierce a cube with a knife: it should go in easily, but there should still be a little resistance.
Onion, garlic and ginger form the aromatic base. Briefly frying the ground spices in the oil releases their aromas before you add the coconut milk. Keep the heat at medium-low and stir well; spices can colour quickly on the bottom of the pan. Ground coriander and cumin add warmth, turmeric brings an earthy note, and chilli flakes make the sauce spicy. Feel free to start with a small amount of chilli and add more at the table if you like it hotter.
Makrut lime leaves give the sauce a citrusy aroma without making it sour. Use fresh or frozen leaves; tear them slightly to release their aroma, and remove them from the pan before serving. No lime leaves on hand? Leave them out and rely on the lime juice, which you add at the end. This keeps the flavour fresh. Canned coconut milk makes a rich sauce; shake the can well before using. Unsweetened coconut milk from a carton usually gives a thinner result, so if needed, let the curry reduce for a few extra minutes.
The lime, coriander and peanuts aren’t just there for decoration: the acidity and herbs cut through the creamy sauce, while the peanuts add a satisfying crunch. For a different texture, use coarsely chopped cashews instead of peanuts, or leave out the nuts. Serve with basmati rice, which soaks up the sauce beautifully. The curry is also good with flatbread or extra green vegetables on the side. Refrigerate leftovers promptly in a sealed container and reheat thoroughly over low heat; add a splash of water if the sauce has thickened after chilling.
Rinse the rice in a sieve until the water is mostly clear. Put the rice, 450 ml water and ¼ teaspoon salt in a pan. Bring to a boil, turn the heat down low and cook with the lid on for 10–12 minutes, or follow the packet instructions. Turn off the heat and leave the rice covered for another 10 minutes.
Heat the oil in a large pan over medium-low heat. Cook the onion for 5 minutes until soft. Add the garlic and ginger and cook for 1 minute.
Stir the ground coriander, cumin, turmeric and chilli flakes into the onion. Cook for 30 seconds, stirring, until the spices are fragrant.
Add the sweet potato, coconut milk, vegetable stock, lime leaves and 1 teaspoon salt. Bring gently to a boil. Turn the heat down low and simmer uncovered for 15–18 minutes. Stir gently from time to time, until the potato is tender but still holds its shape.
Remove the lime leaves from the pan. Stir in the lime juice and taste; add extra salt if needed.
Spoon the rice into bowls and top with the curry. Finish with coriander and chopped peanuts.
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